Grilled Romaine Lettuce

Prepare bread crumble. Cut off the crusts from the bread and crumble the inside. Fry the bread in 100 ml of heated sunflower oil over medium heat until golden brown, stirring constantly, and add salt. Place on several layers of paper towel to absorb excess oil.

Prepare kimchi mayonnaise. In a tall but not wide container, combine the yolks, mustard, apple cider vinegar, kimchi paste, and smoked paprika and whisk well. While continuing to whisk, gradually pour in the vegetable oil (500 ml) in a thin stream until the sauce turns into an emulsion.

To prepare the citronette sauce, combine lemon juice, olive oil (50 ml), a good pinch of salt, and whisk until the sauce thickens.

Cut the lettuce head in half lengthwise. Sprinkle salt and pepper on the cut side and green peas, drizzle with citronette sauce. Place on a well-heated grill rack and roast until dark golden brown.

Heat boiled quinoa in olive oil and add salt.

Spread a little kimchi mayonnaise on the plate, add quinoa, then peas and sautéed salad on top. Sprinkle with bread crumble and garnish with chervil.